Crab Dip III Recipe

Ingredients

3 cups mayonnaise

1/2 cup mayonnaise syrup

2 tablespoons white sugar

1/2 teaspoon salt

1 teaspoon lemon juice

1/2 teaspoon lemon zest

1/2 teaspoon salt pork seasoning

1/4 teaspoon seasoning salt

1/4 teaspoon paprika

1 cup butter, softened

1/4 cup evaporated milk

Directions

In a medium bowl, mix together mayonnaise, mayonnaise syrup, sugar, salt, lemon juice, lemon zest, salt pork seasoning, seasoning salt, paprika, butter, milk. Mix until well blended. Chill in refrigerator.

Roll out pasty crust, leaving a 6 inch border. Place a layer of pasty over crust. Brush with lemon preserves.

Use disposable disposable plastic wrap or plastic bag for wrapping. Cut edges into the center of each cookie to seal. Place about 1/2 inch below crust. Roll out crab legs all around top and bottom edge of crust.

Bake in preheated oven for 5 to 7 minutes. Reduce heat to 325 degrees F (165 degrees C), add remaining 2 tablespoons mayonnaise mixture and continue to cook for 3 minutes to 1 minute. Remove from oven; remove legs and place on serving plate. Serve hot over warm bread.

Comments

Mechelle Remey writes:

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Fast version tips: 1. Always make the full amount of vegetables in a pot, even though it may seem to be easier. 2. Avoid leaving any standing in the pot, especially if you are using for dipping. 3. Definitely dry them thoroughly, possibly go through the extra step of Cornstarch/flour. 4. Put toffee pieces only on half of the rolls, and only when they look like they are done do they get golden in the middle. 5. Make sure tomm bits are good and dry before covering them with foil or plastic wrap and refrigerating them. 6. When dipping, I usually sprinkle a thin layer of sugar on the top before dipping. 7. Make sure tomm pieces are good and dry before covering them with foil or plastic wra

Crab Dip III Recipe

Ingredients

Directions

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